Gluten free pumpkin spice latte cake

Step 1

Preheat the oven to 180'C and grease and line two 20cm round baking tins. Set aside.

Step 2

To make the cake, first add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. Next add the eggs, coffee and pumpkin puree, and beat again for another minute - don't worry if it starts to curdle, this will be fixed once you add the flour.

Step 3

Sift the flour, xanthan gum, baking powder and spices into the mixture and fold in using a spatula. Beat for another minute until you have a thick, smooth batter. Divide the batter evenly between the two tins and smooth down.

Step 4

Bake the cakes for approximately 20-25 minutes, until a skewer in the centre comes out clean. Remove the cakes from the oven and cool completely on a wire rack before turning out of the tins and decorating.

Step 5

To make the frosting, beat the cream cheese, butter, icing sugar and maple syrup with an electric whisk until smooth. Remove the cakes from the tins and using a palette knife, smooth half of the frosting over the top of one cake. Place the second cake on top and decorate the top and sides with the rest of the frosting, smoothing it on with a palette knife. Top with the crushed pecans and serve.